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Cinnamon Streusel Muffins

I was surfing fellow foodie blogs recently and stumbled across this amazing recipe for Cinnamon Streusel Muffins. They looked simply too good to resist so I filed the recipe away with the intention of making it at a later date. That "later date" came sooner than I thought when I couldn't get the idea of cinnamon streusel outta my head so without further delay I set about making a dozen of these incredible muffins.

I am so glad I didn't wait longer to enjoy these ones. OMG, so soft and sweet, spiced just right, and crunchy too thanks to the buttery streusel and the addition of chopped walnuts

The original recipe called for a white whole wheat flour. Didn't have it and didn't want to use whole wheat instead as that is far heavier that white whole wheat. So I played it safe and used all purpose instead. Also, there is a glaze which I omitted but I will include it here as an option. Glaze or no glaze, these sweet cakes are amazing.

I didn't want to make 2 dozen muffins so cut the recipe in half somewhat and it turned out perfectly. I love the fact that it includes greek yogurt too but if you don't have that on hand, go with a full fat sour cream instead. You will get the same baking results.

The key to the streusel working so well in this recipe is not just to add it to the top of the muffins but to add it to the middle as well just as you would with a coffee cake.

Another A+ recipe that I couldn't wait to share with all of you. Give it a try and let me know what you think. Personally, after one bite of these I asked myself why I would ever buy store-bought muffins ever again.

IN MEDIUM BOWL, whisk together first 5 muffin ingredients
IN BOWL OF STAND MIXER fitted with paddle attachment, beat butter and sugar on MED / HIGH speed for 3 minutes
REDUCE speed and add in one egg at a time blending well after each addition
SCRAPE down sides of bowl
ADD flour mixture blending slightly

MIX in vanilla extract, yogurt and milk just until combined

IN SMALL BOWL, blend all streusel ingredients together with fingertips until pea size bits remain

FILL muffin cups 1/4 full with batter
SPRINKLE 1/2 of streusel topping on muffins pressing down gently into batter
TOP with remaining batter and streusel mix
BAKE for 20 minutes or until toothpick inserted in center comes out clean
REMOVE from oven and transfer pan to cooling rack
LET muffins cool in pan for 5 minutes before transferring them to a cooling rack
LET COOL to room temperature

MAKE GLAZE

IN SMALL BOWL, whisk together all glaze ingredients until smooth
DRIZZLE over cooled muffins
LET set for a few minutes

14 comments:

Streusel and cinnamon do make for a great muffin. These do look like they have all the qualities I would want in a muffin. It would be nice to see a stack of these by the coffeepot in the morning-yum! Happy Friday!

I hate finding posts like this. I have all the ingredients in my kitchen and the photos make me want these right now! Maybe I can show some restraint and at least wait to make these for breakfast in the morning! Pinned!

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